← All recipes

🍽️ Veal rolls with cream sauce

1386 kcal · 30 min · 4 servings

Ingredients

• 8 Veal Cutlets (each 80 g, ready for kitchen)
• 2 Shallots
• 2 Garlic Cloves
• 350 g Veal Minced Meat
• 30 g freshly grated Parmesan
• 1 Egg Yolk
• Pepper (from the mill)
• 8 Slices Parma Ham
• 2 tbsp Olive Oil
• 150 ml dry White Wine
• 150 ml Veal Stock (alternatively meat broth)
• 200 ml Whipping Cream
• Salt
• 1 tbsp freshly chopped Parsley
• 400 g Tagliatelle

Instructions

1. 1. Preheat the oven to 160 degrees Celsius with fan setting.
2. 2. Rinse the veal cutlets under cold water.
3. 3. Pat the meat completely dry with a kitchen towel.
4. 4. Pound the cutlets flat until thin.
5. 5. Peel the shallots and garlic.
6. 6. Cut the shallots in half lengthwise.
7. 7. Slice the shallots into thin strips.
8. 8. Press the garlic.
9. 9. Mix the garlic in a bowl with the minced meat.
10. 10. Stir in the grated Parmesan and the egg yolk into the meat mixture.
11. 11. Season the filling with black pepper.
12. 12. Spread the filling thinly over each cutlet.
13. 13. Roll the meat tightly.
14. 14. Wrap a slice of ham around each roll.
15. 15. Secure the roll with a toothpick.
16. 16. Brown the meat rolls in a pot with hot oil on all sides.
17. 17. Remove the meat rolls from the pot.
18. 18. Sweat the shallots in the frying fat until translucent.
19. 19. Deglaze with wine.
20. 20. Add the meat broth and cream.
21. 21. Season the sauce with salt, pepper, and chopped parsley.
22. 22. Return the meat rolls to the sauce.
23. 23. Let the meat rolls cook in the preheated oven for about 8 minutes.
24. 24. Cook the pasta in plenty of boiling salted water according to the package instructions until al dente.
25. 25. Drain the pasta.
26. 26. Let the pasta drip dry well.
27. 27. Place two meat rolls with some sauce on plates.
28. 28. Serve the meat rolls together with the pasta.

Nutrition per serving

• kcal: 1386
• Protein: 124 g · Fett/Fat: 62 g · Carbs: 74 g